It took a while, but it's finally here. The dining room. Intimate, but with a view of Giewont. And with a huge breakfast selection. Because we know how important it is to have a nutritious breakfast before setting off for a full day in the mountains.
Why did it take so long? We don't want to make excuses for the pandemic, but it was the pandemic that thwarted many of our best laid plans.... It was the pandemic that wiped out our enthusiasm. We waited a long time for the dining room to look the way we wanted it to look. And for it to be functional, and well-equipped. And we finally got it!
We served our first breakfasts here with the proverbial soul on our shoulders. A little stressed about whether we would meet our guests' expectations. We are perfectionists and wanted everything to be perfect. And even if it wasn't, our Guests didn't go hungry!
Guests loved our pumpkin pancakes! The gluten-free buckwheat pancakes with a 'cheesecake' filling made from millet groats with raspberries were a real hit. And to accompany them - maple syrup or agave syrup.
We surprised our guests with 'fishy' oyster mushrooms, an ingenious biogas and sour soup (on the post-Easter menu) or a fishless tofu paste, which is deceptively reminiscent of mackerel. For the adventurous we had shakshuka, and for the traditionalists we had sausages, sausages or scrambled eggs.
Every day we pressed fresh juices in a slow juicer. And these juices were most loved, to our surprise, by the little ones! This is something we are particularly proud of, because convincing nursing chair customers of spinach juice is no mean achievement!
We made hummus, sandwich pastes and salads. We baked pumpkin gingerbread and Johnny beans with rosemary and apples. We stewed and roasted vegetables or lentils. We served hot bread. Guests spent a lazy and tasty time at our breakfast tables, zipped up with the best coffee and tea with raspberry juice and quince.
We made sure that our guests could taste the best local yoghurt coconut, produced in Szaflary. Instead of the popular chocolate cream for bread, we served natural creams - made of hazelnuts, pistachios and peanuts.
It was tasty and will stay that way. We're looking for new ideas over the cookbooks to make it even tastier and better.
